Frothy Hot Chocolate with Chile and a Touch of Honey

Frothy hot chocolate whisked from toasted cocoa nibs and pasilla chile, honey-sweetened and thickened with corn masa. As Ash on the Comal Stones remembers, such cups warmed Tenochtitlan kitchens before the comal took the dawn heat.

Serves 4

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 0.5 cup cocoa nibs
• 4 cups water
• 1 dried pasilla chile
• 3 tbsp honey
• 1 vanilla bean
• 1 tsp ground cinnamon
• 2 tbsp corn masa
• pinch salt

Instructions

1. 1Toast cocoa nibs and pasilla chile in a dry skillet until fragrant, then grind together into a fine powder.
2. 2Bring water to a simmer in a pot, add the ground cocoa-chile mixture, scraped vanilla bean seeds, cinnamon, and pinch of salt.
3. 3Whisk in corn masa and honey, then simmer gently for 10 minutes while frothing vigorously with a whisk or molinillo until thick and foamy.
4. 4Remove from heat, adjust honey if desired, and pour into cups.
5. 5Serve immediately while hot and frothy.